Collagen Lemon Tart

Collagen Lemon Tart

  • Doctors Best

Collagen Lemon Tart

Recipe courtesy of Gwen Eager

Tends to make: 9 inch Tart

Use Organic and natural

Crust:

7.5 oz. gluten-no cost graham crackers

3 Tbsp. Back garden of Everyday living Coconut Oil

Filling:

3 eggs

½ cup butter (grass-fed or vegan butter) minimize into little cubes

½ cup lemon juice

2 Tbsp. lemon zest

2 scoops Backyard of Daily life Collagen Peptides

¾ cup monkfruit sweetener or sugar substitute of your decision

Toppings:

Sliced lemons, blueberries, blackberries, and/or mint leaves

Preparation:

To make the crust, break up graham crackers and location them in a foodstuff processor utilizing the “s” blade together with the coconut oil. System until finally the crackers are sand-like texture then push into the tart pan and bake at 350 for 7 minutes. To make the filling, initial incorporate sugar, eggs, lemon zest and lemon juice in a glass bowl and whisk collectively. Place glass bowl above a pot (double broiler) of simmering h2o and whisk consistently for 7-10 minutes, right until the texture is similar to thick pudding. Take out from warmth and immediately pressure combination as a result of a strainer. Discard the lemon zest. To the custard, incorporate in collagen peptides and butter (about 1 Tbsp. at a time) and whisk continuously. Place custard into the refrigerator for 30 minutes prior to pouring into crust. After you have poured the custard into the crust, place it again into the fridge once more for numerous hours before garnishing with fruits and mint. Tart lasts 2-3 days refrigerated.

 

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